Oh my goodness, if you’re looking for a dish that screams summer and freshness, you’ve got to try my Greek Potato Salad! I remember the first time I had it at a family gathering; the vibrant colors and zesty flavors just jumped off the table. Each bite is like a little trip to the Mediterranean! The combination of tender potatoes, tangy feta, and crunchy veggies makes it truly irresistible. Plus, it’s so simple to whip up! Trust me, once you make this salad, it’ll be on your regular rotation because everyone will want a taste of your delicious Greek Potato Salad!
Ingredients for Greek Potato Salad
Gathering the right ingredients is key to making my Greek Potato Salad shine! Here’s what you’ll need:
- 2 pounds of potatoes, diced into bite-sized pieces
- 1/2 cup of red onion, finely chopped for that perfect bite
- 1 cup of cherry tomatoes, halved to add sweetness
- 1/2 cup of cucumber, diced for a refreshing crunch
- 1/2 cup of Kalamata olives, pitted and sliced for a briny kick
- 1/2 cup of feta cheese, crumbled to bring that creamy tang
- 1/4 cup of olive oil for drizzling
- 2 tablespoons of red wine vinegar to brighten the flavors
- 1 teaspoon of dried oregano, because Greek food needs its herbs!
- Salt and pepper to taste
Make sure to have everything prepped and ready to go; it makes the assembly so much easier!
How to Prepare Greek Potato Salad
Making Greek Potato Salad is as easy as pie—well, salad pie! Let’s dive into the steps so you can enjoy this refreshing dish in no time.
Cooking the Potatoes
Start by bringing a large pot of salted water to a boil. This is super important because it really helps to flavor the potatoes! Add your diced potatoes and cook them until they’re fork-tender, about 15 minutes. Test them with a fork; you want them soft but not mushy. Once they’re ready, drain and let them cool completely.
Combining the Ingredients
In a large mixing bowl, gently combine the cooled potatoes with the red onion, cherry tomatoes, cucumber, Kalamata olives, and feta cheese. I like to add the ingredients in this order because it helps distribute the flavors evenly. Just be careful not to mash the potatoes; we want them to stay intact!
Making the Dressing
In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. This dressing is the magic touch! Make sure you taste it as you go; you want that perfect balance of tangy and savory. Adjust seasoning if needed!
Tossing and Chilling
Pour the delicious dressing over the potato mixture and toss gently to combine everything. I like to use a spatula for this part; it’s gentle on the potatoes. Once it’s all mixed, cover and chill in the refrigerator for at least 30 minutes. This waiting time allows the flavors to meld beautifully, making each bite even more delightful!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare—perfect for busy weeknights or last-minute gatherings!
- The vibrant colors and fresh ingredients make it a feast for the eyes as well as the taste buds.
- With healthy ingredients like veggies, olives, and feta, you can feel good about serving it.
- It’s a crowd-pleaser that pairs wonderfully with just about any main dish.
- Plus, it can be made a day in advance, which is a total lifesaver for meal prep!
Tips for Success
Alright, let’s make this Greek Potato Salad absolutely perfect! First off, I highly recommend using waxy potatoes like Yukon Gold or red potatoes. They hold their shape better and give the salad that delightful creamy texture. Also, don’t skip on the fresh herbs! Adding a handful of chopped parsley or dill can really elevate the flavors. If you want a little zing, try squeezing some fresh lemon juice right before serving—yum! And remember, letting the salad chill for a bit isn’t just for show; it allows those flavors to develop and come together beautifully. Trust me, your taste buds will thank you!
Nutritional Information
Here’s the estimated nutritional breakdown for a serving of my Greek Potato Salad (about 1 cup):
- Calories: 250
- Fat: 15g
- Protein: 5g
- Carbohydrates: 30g
Keep in mind, these values are estimates, but they give you a good idea of what you’re enjoying. It’s a delicious, guilt-free treat!
FAQ About Greek Potato Salad
I get a lot of questions about my Greek Potato Salad, so let’s clear up a few things! First off, can you make it ahead of time? Absolutely! It actually tastes even better the next day after the flavors have had time to mingle in the fridge. As for storage, just keep it in an airtight container, and it should last about 3-4 days. If you need to swap out ingredients, feel free to use whatever veggies you have on hand—bell peppers or radishes work great too! And for serving suggestions, it pairs wonderfully with grilled meats or can be enjoyed as a light main dish on its own!
Storage & Reheating Instructions
For any leftovers of my Greek Potato Salad, simply store it in an airtight container in the refrigerator. It’ll keep well for about 3-4 days. I recommend enjoying it cold, but if you prefer it warm, just give it a quick toss in the microwave for a few seconds—just be careful not to overheat it!
For more delicious recipes, check out our all recipes page!
For a tasty twist, you might also enjoy honey-glazed carrots as a side dish!
Lastly, if you’re interested in the health benefits of potatoes, you can read more about it here (rel=”nofollow”).
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Greek Potato Salad: 5 Irresistible Tips for Perfection
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing and flavorful Greek potato salad with vibrant ingredients.
Ingredients
- 2 pounds potatoes, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender. Drain and cool.
- In a large bowl, combine the cooled potatoes, red onion, cherry tomatoes, cucumber, olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use waxy potatoes for better texture.
- Add fresh herbs for extra flavor.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Greek Potato Salad, Salad, Greek Cuisine, Vegetarian Recipes